Classic Buttermilk Biscuits are a staple of Southern American cuisine, celebrated for their tall, flaky layers, golden-brown tops, and soft, airy interiors.
Richly buttery and lightly tangy, these biscuits are incredibly versatile and can be enjoyed with honey, jam, butter, or savory gravy.
Ingredients
Dry Ingredients
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
Wet Ingredients
• 6 tablespoons cold unsalted butter (cubed)
• ¾ cup cold buttermilk
• 1 tablespoon melted butter (for brushing)
Instructions
• Preheat the oven to 425°F (220°C).
• Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
• Pour in the cold buttermilk and gently stir just until a shaggy dough forms. Do not overmix.
• Turn the dough onto a lightly floured surface.
• Fold the dough over itself 5–6 times to create flaky layers.
• Pat the dough to about 1-inch thickness.
• Cut biscuits using a sharp cutter and place them close together on the baking sheet.
How to Make the Perfect Rise
• Keep all ingredients cold, especially the butter and buttermilk.
• When cutting biscuits, press straight down—do not twist the cutter.
• Place biscuits so they touch slightly to encourage upward rise.
• Brush the tops with melted butter just before baking.
• Bake for 12–15 minutes, until tall and golden brown.
Variations
• Cheddar & Herb: Add ½ cup shredded sharp cheddar and 1 teaspoon dried chives.
• Honey Butter: Stir 1 tablespoon honey into the buttermilk for gentle sweetness.
• Garlic Parmesan: Add garlic powder to the dry ingredients and sprinkle parmesan on top before baking.
Tips
• Light Touch: Handle the dough as little as possible for tender biscuits.
• Butter Trick: Grate frozen butter instead of cubing for even distribution.
• Pan Placement: Biscuits touching each other rise taller than spaced ones.
Nutrition (Per Biscuit – Approximate)
• Calories: 210 kcal
• Total Fat: 10 g
• Carbohydrates: 26 g
• Protein: 4 g
Healthy Benefits
• Homemade Advantage: No preservatives or trans fats compared to store-bought biscuits.
• Calcium Boost: Buttermilk provides calcium for bone health.
• Portion Control: Homemade batches help prevent oversized servings.
Conclusion
Warm, flaky, and deeply comforting, classic buttermilk biscuits are a timeless favorite. With simple ingredients and gentle handling, you can enjoy bakery-quality biscuits straight from your own oven.
